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French Lentil Soup with Escarole
5 from 24 votes

French Lentil Soup with Escarole

This French Lentil Soup incorporates French green lentils, escarole, bacon, and aromatic vegetables including carrots, celery, leeks, and garlic. The lentils simmer in a broth enriched with chicken stock and red wine, finished with fresh thyme and bay leaf, creating a hearty and earthy soup with tender greens.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 330 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 teaspoon olive oil
  • 4 ounces Bacon , cut into 1/4 inch pieces
  • 2 large carrot cut into a 1/4-inch dice (1 cup
  • 2 large celery cut into a 1/4-inch dice (1 cup, stalks
  • 2 large leek thoroughly washed, trimmed and chopped (white and light green parts only
  • 3 cloves garlic , minced
  • 1/2 cup red wine dry
  • 1 cup French green lentils (Le Puy, sorted to remove any stones, and rinsed)
  • 6 cups chicken stock or vegetable stock
  • 2 cups water
  • 1 tablespoon thyme chopped, fresh leaves
  • 1 bay leaf
  • 1/2 to 1 pound escarole cleaned, trimmed, and torn or chopped into bite-sized pieces (see note)
  • salt kosher salt and freshly-ground
  • black pepper kosher salt and freshly-ground
  • extra-virgin olive oil , for drizzling (optional)
  • garlic crouton optional, buttery

Instructions

    Cup of Yum
  1. In a large, heavy bottomed pot or Dutch oven, cook bacon in olive oil until crisp. Remove bacon from pan with a slotted spoon and set aside.
  2. Add carrots, leeks, and celery to the pot with 1/2 teaspoon each kosher salt and pepper. Sauté over medium-high heat until vegetables are softened and beginning to brown. Add garlic, and cook for 1 minute, until fragrant.
  3. Deglaze the pan with red wine and cook for 1-2 minutes, scraping any browned bits from the bottom of the pot.  
  4. Stir in lentils, followed by stock, water, thyme, bay leaf, reserved bacon, and an additional 1/2 teaspoon salt.
  5. Bring to a boil, reduce heat, and simmer, partially covered for 25 minutes. Stir occasionally.
  6. Add escarole to the pot and stir it into the soup (it will look like a ton of escarole; it will wilt down as you stir the soup). 
  7. Bring the soup back to a boil, partially cover the pot, reduce heat, and simmer for 15-20 minutes, until lentils and escarole are soft.
  8. Remove bay leaf. Season soup to taste with salt and pepper. Serve with a drizzle of extra-virgin olive oil, freshly-cracked black pepper, and garlic croutons, if desired.

Notes

  • Use a full pound of escarole for a pronounced leafy presence; reduce to half if preferred less prominent.
  • Trim the white root end of escarole and incorporate the tender green and yellow leaves for best texture.

Nutrition Information

Calories 330kcal (17%) Carbohydrates 34g (11%) Protein 18g (36%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 19mg (6%) Sodium 525mg (22%) Potassium 977mg (21%) Fiber 13g (52%) Sugar 6g (12%) Vitamin A 5810IU (116%) Vitamin C 11.2mg (12%) Calcium 91mg (9%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 330

% Daily Value*

Calories 330kcal 17%
Carbohydrates 34g 11%
Protein 18g 36%
Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 19mg 6%
Sodium 525mg 22%
Potassium 977mg 21%
Fiber 13g 52%
Sugar 6g 12%
Vitamin A 5810IU 116%
Vitamin C 11.2mg 12%
Calcium 91mg 9%
Iron 3.9mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.